With cans of tomatoes, good olive oil and garlic in the pantry, you can always make a simple, superb tomato sauce. You can vary this basic sauce by finishing it with different herbs, such as fresh basil, marjoram, parsley or thyme.

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large heavy saucepan over medium-low heat until warm. Add garlic and crushed red pepper; cook, stirring, until softened and fragrant but not colored, 30 to 60 seconds. Add tomatoes and mash with a potato masher. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, uncovered, stirring and mashing occasionally, until thickened, 20 to 25 minutes. Season with salt and pepper.



Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

33.7 calories; protein 0.8g 2% DV; carbohydrates 4.7g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 2.8g; fat 1.6g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 360.7IU 7% DV; vitamin c 6.7mg 11% DV; folate 0.1mcg; calcium 16.6mg 2% DV; iron 1mg 6% DV; magnesium 0.4mg; potassium 202.3mg 6% DV; sodium 156.4mg 6% DV; thiaminmg.